Crepes with Fruit
serves 4 (8 crepes)

Crepes with Fruit

Fruit filled crepes are perfect for breakfast or dessert. Light and slightly sweet these crepes are heavenly.
This filling would make a sumptuous topping for waffles, pancakes, or ice cream.

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Filling:
1 cup peeled and sliced peaches
1/3 cup water
2 tablespoons white wine
1 tablespoon brown sugar
1/2 tablespoon lemon juice
1/2 teaspoon vanilla
1/8 teaspoon cinnamon

Crepes:
3/4 cup low-fat milk
1/2 cup flour
1 egg
1/2 tablespoon canola oil
1/2 tablespoon sugar

1. Make the filling first. Heat a medium skillet over medium heat. Stir in water, wine, brown sugar, lemon juice, vanilla and cinnamon. 
2. Bring to a boil, add the peaches, stir to coat peached with sauce, simmer covered for about 10 minutes. Drain peaches and set aside.
3. In a medium-size mixing bowl, mix all crepe ingredients well.
4. Coat a 6-inch crepe pan or small skillet, heat over medium heat. 
5. Pour 2 tablespoons of crepe batter into the prepared pan and swirl around to thinly coat the entire bottom of the pan with batter.
6. Cook until golden, flip over and cook the other side until golden. Do not over-cook.
7. Fill the crepes with 1/8 of the peach mixture.

Calories 147, Fat 3.5g, Cholesterol 49mg, Sodium 37mg
Carbohydrates 22.6g, Fiber 1.1g, Sugars 10.0g, Protein 4.9g